|125 grams||Best quality dark chocolate, preferably with 70% cocoa solids [if less concentrated chocolate is used, increase the quantity to 175 g/6 oz]|
|350 millilitres||Single cream|
|1 tablespoon||Bergamot-flavoured tea leaves (such as Earl Grey)|
|1 teaspoon||Orange-flower water|
Finely chop the chocolate and put in a heat-proof bowl. Boil the cream with the tea leaves for about a minute. Strain the cream into a jug, then stir in the orange-flower water.
Slowly pour the hot, flavoured cream over the chocolate, stirring with a spatula, until smooth. Pour into espresso cups or ramekins and chill for at least 2 hours.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by david young <griffi@...> on Feb 25, 97.
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